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Friday, June 7, 2013

Here's another recipe from the Recipe Swap that I participate in. I am really starting to love these swaps. They get me to make new recipes that I otherwise wouldn't make. They help keep me out of the meal planning slump that I'm often in. I was assigned Heather's blog again, this time with a Mexican theme and the recipe I was assigned was this chicken tamale pie. I was intrigued by it, not knowing really what to expect.

Speaking of meal planning, let me come right out and say that I had dreams of what maternity leave would be like. I envisioned days of light cleaning, daily showers, sleeping when the baby slept, meal plans, dinner prepped each night before my Husband got home. It was going to be glorious.

I didn't realize I would live in a "what day/week/month is it?" world, I didn't realize that showering every other day would seem luxurious. I didn't think my Baby would take only 30 minute naps (yes, seriously.), I didn't realize that despite being home all day, I wouldn't have a stinking clue what was for dinner when my Husband came home at 4:00pm. Yikes.

If you're a first-time Mom like me who is living in a crazy world, make this meal. Yes, I'm serious. It's easy, peasy. You could make it with a baby on your hip, while warming up a bottle AND checking out Instagram. Seriously, easy. I boiled and shredded the chicken the day before to help with my prep time. Best idea ever! Better yet, use leftover shredded chicken! Or heck, even use some lean ground beef. I bet that'd be tasty!

Both Heather and Nicole made this recipe in a pie plate. That seemed really messy to me and I wanted something with ease so I made it in a 9x13 pan. Thank goodness, too. I was able to show some self control and not eat the whole pan! A pie plate may not have survived my hunger.

Preheat your oven to 400*. Spray a baking dish with non-stick cooking spray. In a medium sized bowl, mix the milk, egg, half of the taco seasoning, crushed red pepper, cream style corn and corn muffin mix together, just until moist. Pour into your baking dish. Bake for approximately 20 minutes until light golden brown. While that is baking, mix your chicken with the rest of your taco seasoning.

Take out of the oven and while still warm, using a fork, pierce the entire surface with a fork. Pour all of the enchilada sauce over the corn muffin mixture. Add your shredded chicken, then the cheese. Bake for about 12 minutes until the cheese is melted. Let sit for about 5 minutes and serve.